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Pesto Pasta alla Norma

Pesto Pasta alla Norma

Sicily's most famous pasta dish gets the 'hey Pesto' treatment. There's no need to sweat over salting aubergines, simply add a generous helping of Char-Grilled Aubergine & Roasted Garlic Pesto to a sauce of gently simmered cherry tomatoes and toss with penne and Pecorino cheese. Bellissima!
Profile Serves: 4
Icon/Time On the table in: 20 mins
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Buon Appetito



  1. Cook the pasta in a pan of boiling salted water for about 10-12 mins or as per pack instructions, drain well and return the pasta to the pan.
  2. While the pasta is cooking, gently heat the oil in a pan, add the garlic, season well and cook on a low heat for a couple of mins until the garlic begins to soften and you can smell it but be careful not to let it burn.
  3. Add the tomatoes to the pan and squash them down with a wooden spoon. Cook for about 5-6 mins, stirring and squashing them occasionally. If the sauce is too watery from the tomatoes, drain a little of it away. Remove from the heat and stir in the basil then gently stir in the Char-Grilled Aubergine & Roasted Garlic Pesto before tossing everything together with the hot pasta.
  4. Spoon out onto serving dishes, and grate over Pecorino or Ricotta if using. Garnish with basil leaves to serve.
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